‘霞多丽’葡萄果粒大小对果实品质的影响
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摘要
酿酒葡萄果实品质和葡萄酒质量与果粒大小密切相关。本实验以云南香格里拉、宁夏玉泉营、山东烟台和新疆五家渠4个产区的酿酒葡萄‘霞多丽’(Vitis vinifera L. cv. Chardonnay)为试材,按粒径分为大果粒(粒径大于14 mm)、中果粒(粒径14～12 mm)和小果粒(粒径小于12 mm)3个等级,分别测定各粒径范围果实分布比例、果皮鲜质量、果实鲜质量以及果实可滴定酸、还原糖质量浓度和总酚含量等主要品质指标,并对果实品质进行主成分分析。结果表明:‘霞多丽’在4个产区中果实多为中、小果粒,单果粒种子数及单粒种子质量均随粒径的增大而增加;可滴定酸质量浓度均在大果粒中较高;总酚和单宁含量除新疆五家渠葡萄表现为大果粒较高外,其他3个产区均为小果粒较高;黄酮醇类总量在宁夏玉泉营葡萄中表现为小果粒较高,其他产区则为中果粒较高;黄烷醇类总量在云南香格里拉和新疆五家渠葡萄中表现为小果粒较高,宁夏玉泉营葡萄为中果粒较高,山东烟台葡萄则为大果粒较高。结论:主成分分析得出宁夏玉泉营的小果粒‘霞多丽’葡萄综合品质得分最高,新疆五家渠的大果粒‘霞多丽’葡萄综合品质得分最低;除山东烟台产区表现为大果粒‘霞多丽’葡萄得分较高外,其他3个产区的‘霞多丽’葡萄综合品质得分都表现为小果粒>中果粒>大果粒。
The quality of both wine grape and wine are closely related to the size of berry. Grape berries of Vitis vinifera L. cv. Chardonnay from four producing areas of Shangrila in Yunnan, Yuquanying in Ningxia, Yantai in Shandong and Wujiaqu in Xinjiang were divided into large(> 14 mm), medium(14–12 mm), and small size(< 12 mm). The fruit size distribution, fresh peel mass and fresh fruit mass were measured; the contents of tartaric acid, sugar and total phenolics and other major quality indicators were detected, and the obtained data were analyzed using principal component analysis(PCA). The results showed that ‘Chardonnay' born mostly medium and small fruits in the four producing areas, the number and mass of seeds in single berries increased with the increase of berry size and titratable acid content was higher in large berries; the contents of total phenols and tannin were higher in large berries from Wujiaqu and in small berries from other three producing areas; total flavonoid content was higher in small berries from Yuquanying and in medium berries from other producing areas while total flavanol content was higher in small berries from Shangrila and Wujiaqu, in medium berries from Yuquanying and in large berries from Yantai. The PCA showed that the overall quality scores of small berries from Yuquanying and large berries from Wujiaqu were the highest and lowest, respectively. The overall quality score of large grape berries from Yantai was higher, and the overall quality score of grape berries of different sizes from three other areas followed the descending order of small > medium > large.
The quality of both wine grape and wine are closely related to the size of berry. Grape berries of Vitis vinifera L. cv. Chardonnay from four producing areas of Shangrila in Yunnan, Yuquanying in Ningxia, Yantai in Shandong and Wujiaqu in Xinjiang were divided into large(> 14 mm), medium(14–12 mm), and small size(< 12 mm). The fruit size distribution, fresh peel mass and fresh fruit mass were measured; the contents of tartaric acid, sugar and total phenolics and other major quality indicators were detected, and the obtained data were analyzed using principal component analysis(PCA). The results showed that ‘Chardonnay' born mostly medium and small fruits in the four producing areas, the number and mass of seeds in single berries increased with the increase of berry size and titratable acid content was higher in large berries; the contents of total phenols and tannin were higher in large berries from Wujiaqu and in small berries from other three producing areas; total flavonoid content was higher in small berries from Yuquanying and in medium berries from other producing areas while total flavanol content was higher in small berries from Shangrila and Wujiaqu, in medium berries from Yuquanying and in large berries from Yantai. The PCA showed that the overall quality scores of small berries from Yuquanying and large berries from Wujiaqu were the highest and lowest, respectively. The overall quality score of large grape berries from Yantai was higher, and the overall quality score of grape berries of different sizes from three other areas followed the descending order of small > medium > large.
引文
[1]段罗顺,柴丽娜,蒯传化,等.葡萄果实大小粒的影响因素调查及防治方法试验[J].中外葡萄与葡萄酒, 2014(6):29-31. DOI:10.13414/j.cnki.zwpp.2014.06.006.
[2]ZOUID I, SIRET R, JOURJON F, et al. Impact of grapes heterogeneity according to sugar level on both physical and mechanical berries properties and their anthocyanins extractability at harvest[J]. Journal of Texture Studies, 2013, 44(2):95-103. DOI:10.1111/jtxs.12001.
[3]ROBY G, HARBERTSON J F, ADAMS D A, et al. Berry size and vine water deficits as factors in winegrape composition:anthocyanins and tannins[J]. Australian Journal of Grape and Wine Research, 2004,10(2):100-107. DOI:10.1111/j.1755-0238.2004.tb00012.x.
[4]MCCARTHY M G. The effect of transient water deficit on berry development of cv. Shiraz(Vitis vinifera L.)[J]. Australian Journal of Grape and Wine Research, 1997, 3(3):2-8. DOI:10.1111/j.1755-0238.1997.tb00128.x.
[5]MATTHEWS M A, ANDERSON M M. Fruit ripening in Vitis viniferaL.:responses to seasonal water deficits[J]. American Journal of Enology and Viticulture, 1988, 39(4):313-320.
[6]CARLOS C, PAULO S, NATACHA F, et al. Biochemical changes throughout grape berry development and fruit and wine quality[J].Food Structure, 2007, 1:1-22.
[7]COOMBE B G. Distribution of solutes within the developing grape berry in relation to its morphology[J]. American Journal of Enology and Viticulture, 1987, 38(2):120-127.
[8]ROBY G, MATTHEWS M A. Relative proportions of seed, skin and flesh, in ripe berries from Cabernet Sauvignon grapevines grown in a vineyard either well irrigated or under water deficit[J].Australian Journal of Grape and Wine Research, 2004, 10(1):74-82.DOI:10.1111/j.1755-0238.2004.tb00009.x.
[9]KENNEDY J A, MATTHEWS M A, WATERHOUSE A L. Effect of maturity and vine water status on grape skin and wine flavonoids[J].American Journal of Enology and Viticulture, 2002, 53(4):268-274.
[10]DOKOOZLIAN N K, KLIEWER W M. Influence of light on grape berry growth and composition varies during fruit development[J].Journal of the American Society for Horticultural Science, 1996,121(5):869-874.
[11]BRAVDO B, HEPNER Y, LOINGER G, et al. Effect of irrigation and crop level on growth, yield and wine quality of Cabernet Sauvignon[J].American Journal of Enology and Viticulture, 1985, 36(2):132-139.
[12]GRAY J D, COOMBE B G. Variation in Shiraz berry size originates before fruitset but harvest is a point of resynchronisation for berry development after flowering[J]. Australian Journal of Grape and Wine Research, 2009, 15(2):156-165. DOI:10.1111/j.1755-0238.2009.00047.x.
[13]BARBAGALLO M G, GUIDONI S, HUNTER J J. Berry size and qualitative characteristics of Vitis vinifera L. cv. Syrah[J]. South African Journal of Enology and Viticulture, 2011, 32(1):129-136.
[14]MELO M S, SCHULTZ H R, VOLSCHENK C G, et al. Berry size variation of Vitis vinifera L. cv. Syrah:morphological dimensions,berry composition and wine quality[J]. South African Journal of Enology and Viticulture, 2015, 36(1):1-10.
[15]ROMERO C I, ORTEGA R A, LóPEZ R J M, et al. Differences in anthocyanin extractability from grapes to wines according to variety[J].American Journal of Enology and Viticulture, 2005, 56(3):212-219.
[16]WALKER R O B R, BLACKMORE D H, CLINGELEFFER P R, et al.Shiraz berry size in relation to seed number and implications for juice and wine composition[J]. Australian Journal of Grape and Wine Research, 2005, 11(1):2-8. DOI:10.1111/j.1755-0238.2005.tb00273.x.
[17]HOLT E H, FRANCIS L I, FIELD J, et al. Relationships between berry size, berry phenolic composition and wine quality scores for Cabernet Sauvignon(Vitis vinifera L.)from different pruning treatments and different vintages[J]. Australian Journal of Grape and Wine Research,2008, 14(3):191-202. DOI:10.1111/j.1755-0238.2008.00019.x.
[18]HUNTER J J, VILLIERS O T D, WATTS J E. The effect of partial defoliation on quality characteristics of Vitis vinifera L. cv. Cabernet Sauvignon grapes. II. skin color, skin sugar, and wine quality[J].American Journal of Enology and Viticulture, 1991, 42(1):13-18.
[19]唐永红,刘美迎,王也,等.不同产区酿酒葡萄赤霞珠果实最佳粒径范围研究[J].西北农林科技大学学报(自然科学版), 2017, 45(1):147-155. DOI:10.13207/j.cnki.jnwafu.2017.01.021.
[20]FANG Y L, MENG J F, ZHANG A, et al. Influence of shriveling on berry composition and antioxidant activity of Cabernet Sauvignon grapes from Shanxi vineyards[J]. Journal of the Science of Food and Agriculture, 2011, 91(4):749-757. DOI:10.1002/jsfa.4246.
[21]MEAGAN D M, ROBERT G D, MARKUS J H, et al. High throughput analysis of red wine and grape phenolics adaptation and validation of methyl cellulose precipitable tannin assay and modified somers color assay to a rapid 96 well plate format[J]. Journal of Agricultural and Food Chemistry, 2007, 55(12):4651-4657. DOI:10.1021/jf063674n.
[22]JIN Z M, HE J J, BI H Q, et al. Phenolic compound profiles in berry skins from nine red wine grape cultivars in northwest China[J]. Molecules,2009, 14(12):4922-4935. DOI:10.3390/molecules14124922.
[23]成宇峰,张振文,岳泰新,等. HPLC同时检测葡萄酒中10种单体酚的方法[J].食品科学, 2008, 29(4):287-290.
[24]李俊芳,马永昆,张荣,等.不同果桑品种成熟桑椹的游离氨基酸主成分分析和综合评价[J].食品科学, 2016, 37(14):132-137.DOI:10.7506/spkx1002-6630-20161423.
[25]GHOSHD,CHATTOPADHYAYP. Applicationofprincipal component analysis(PCA)as a sensory assessment tool for fermented food products[J]. Journal of Food Science and Technology, 2012,49(3):328-334. DOI:10.1007/s13197-011-0280-9.
[26]JULIEM T, JUNGMIN L, SARAE S, et al. Berry temperature and solar radiation alter acylation, proportion, and concentration of anthocyanin in merlot grapes[J]. American Journal of Enology&Viticulture, 2008,59(5):235-247.
[27]HANLIN R L, DOWNEY M O. Condensed tannin accumulation and composition in skin of Shiraz and Cabernet Sauvignon grapes during berry development[J]. American Journal of Enology and Viticulture,2009, 60(1):13-23.
[28]CHORTI E, GUIDONI S, FERRANDINO A, et al. Effect of different cluster sunlight exposure levels on ripening and anthocyanin accumulation in Nebbiolo grapes[J]. American Journal of Enology and Viticulture, 2010, 61(1):23-30.
[29]MATTHEWS M A, NUZZO V. Berry size and yield paradigms on grapes and wines quality[J]. Acta Horticulturae, 2007, 754:423-436.DOI:10.17660/ActaHortic.2007.754.56.
[30]DOWNEY M O, HARVEY J S, ROBINSON S P. The effect of bunch shading on berry development and flavonoid accumulation in Shiraz grapes[J]. Australian Journal of Grape and Wine Research, 2004,10(1):55-73. DOI:10.1111/j.1755-0238.2004.tb00008.x.
[31]齐与枢.“红地球”葡萄胚败育对果粒大小的影响[J].农业工程学报,2004, 20(增刊1):147-148. DOI:10.3321/j.issn:1002-6819.2004.z1.039.
[32]POSSNER D R E, KLIEWER W M. The localisation of acids, sugars potassium and calcium in developing grape berries[J]. Vitis, 2015,52(2):12-13.
[33]WHEELER S, LOVEYS B, FORD C, et al. The relationship between the expression of abscisic acid biosynthesis genes, accumulation of abscisic acid and the promotion of Vitis vinifera L. berry ripening by abscisic acid[J]. Australian Journal of Grape and Wine Research, 2009,15(3):195-204. DOI:10.1111/j.1755-0238.2008.00045.x.
[34]KENNEDYJ A,SAUCIERC,GLORIES Y.Grapeandwine phenolics:history and perspective[J]. American Journal of Enology and Viticulture, 2006, 57(3):239-248.
[35]ANNA P, BELéN S, LUIS G, et al. Changes in phenolic contents during sparkling apple winemaking[J]. American Journal of Enology and Viticulture, 2000, 51(2):144-149.
[36]蒋宝,罗美娟,张小转,等.不同地区酿酒葡萄果实中酚类物质含量及抗氧化能力的分析[J].食品与发酵工业, 2014, 40(10):146-150.DOI:10.13995/j.cnki.11-1802/ts.2014.10.064.
[37]郑青.不同陈酿年份、葡萄品种及葡萄产地葡萄酒香气成分的研究[D].南昌:南昌大学, 2015:28-30.
[38]CAPRIO J M, QUAMME H A. Weather conditions associated with grape production in the Okanagan Valley of British Columbia and potential impact of climate change[J]. Canadian Journal of Plant Science, 2002, 82(4):755-763. DOI:10.4141/P01-160.
[39]SPAYD S E, TARARA J M, MEE D L, et al. Separation of sunlight and temperature effects on the composition of Vitis vinifera cv. Merlot berries[J]. American Journal of Enology and Viticulture, 2002, 53(3):171-182.
[40]GIL M, PASCUAL O, GóMEZ-ALONSO S, et al. Influence of berry size on red wine colour and composition[J]. Australian Journal of Grape&Wine Research, 2015, 21(2):200-212. DOI:10.1111/ajgw.12123.
[2]ZOUID I, SIRET R, JOURJON F, et al. Impact of grapes heterogeneity according to sugar level on both physical and mechanical berries properties and their anthocyanins extractability at harvest[J]. Journal of Texture Studies, 2013, 44(2):95-103. DOI:10.1111/jtxs.12001.
[3]ROBY G, HARBERTSON J F, ADAMS D A, et al. Berry size and vine water deficits as factors in winegrape composition:anthocyanins and tannins[J]. Australian Journal of Grape and Wine Research, 2004,10(2):100-107. DOI:10.1111/j.1755-0238.2004.tb00012.x.
[4]MCCARTHY M G. The effect of transient water deficit on berry development of cv. Shiraz(Vitis vinifera L.)[J]. Australian Journal of Grape and Wine Research, 1997, 3(3):2-8. DOI:10.1111/j.1755-0238.1997.tb00128.x.
[5]MATTHEWS M A, ANDERSON M M. Fruit ripening in Vitis viniferaL.:responses to seasonal water deficits[J]. American Journal of Enology and Viticulture, 1988, 39(4):313-320.
[6]CARLOS C, PAULO S, NATACHA F, et al. Biochemical changes throughout grape berry development and fruit and wine quality[J].Food Structure, 2007, 1:1-22.
[7]COOMBE B G. Distribution of solutes within the developing grape berry in relation to its morphology[J]. American Journal of Enology and Viticulture, 1987, 38(2):120-127.
[8]ROBY G, MATTHEWS M A. Relative proportions of seed, skin and flesh, in ripe berries from Cabernet Sauvignon grapevines grown in a vineyard either well irrigated or under water deficit[J].Australian Journal of Grape and Wine Research, 2004, 10(1):74-82.DOI:10.1111/j.1755-0238.2004.tb00009.x.
[9]KENNEDY J A, MATTHEWS M A, WATERHOUSE A L. Effect of maturity and vine water status on grape skin and wine flavonoids[J].American Journal of Enology and Viticulture, 2002, 53(4):268-274.
[10]DOKOOZLIAN N K, KLIEWER W M. Influence of light on grape berry growth and composition varies during fruit development[J].Journal of the American Society for Horticultural Science, 1996,121(5):869-874.
[11]BRAVDO B, HEPNER Y, LOINGER G, et al. Effect of irrigation and crop level on growth, yield and wine quality of Cabernet Sauvignon[J].American Journal of Enology and Viticulture, 1985, 36(2):132-139.
[12]GRAY J D, COOMBE B G. Variation in Shiraz berry size originates before fruitset but harvest is a point of resynchronisation for berry development after flowering[J]. Australian Journal of Grape and Wine Research, 2009, 15(2):156-165. DOI:10.1111/j.1755-0238.2009.00047.x.
[13]BARBAGALLO M G, GUIDONI S, HUNTER J J. Berry size and qualitative characteristics of Vitis vinifera L. cv. Syrah[J]. South African Journal of Enology and Viticulture, 2011, 32(1):129-136.
[14]MELO M S, SCHULTZ H R, VOLSCHENK C G, et al. Berry size variation of Vitis vinifera L. cv. Syrah:morphological dimensions,berry composition and wine quality[J]. South African Journal of Enology and Viticulture, 2015, 36(1):1-10.
[15]ROMERO C I, ORTEGA R A, LóPEZ R J M, et al. Differences in anthocyanin extractability from grapes to wines according to variety[J].American Journal of Enology and Viticulture, 2005, 56(3):212-219.
[16]WALKER R O B R, BLACKMORE D H, CLINGELEFFER P R, et al.Shiraz berry size in relation to seed number and implications for juice and wine composition[J]. Australian Journal of Grape and Wine Research, 2005, 11(1):2-8. DOI:10.1111/j.1755-0238.2005.tb00273.x.
[17]HOLT E H, FRANCIS L I, FIELD J, et al. Relationships between berry size, berry phenolic composition and wine quality scores for Cabernet Sauvignon(Vitis vinifera L.)from different pruning treatments and different vintages[J]. Australian Journal of Grape and Wine Research,2008, 14(3):191-202. DOI:10.1111/j.1755-0238.2008.00019.x.
[18]HUNTER J J, VILLIERS O T D, WATTS J E. The effect of partial defoliation on quality characteristics of Vitis vinifera L. cv. Cabernet Sauvignon grapes. II. skin color, skin sugar, and wine quality[J].American Journal of Enology and Viticulture, 1991, 42(1):13-18.
[19]唐永红,刘美迎,王也,等.不同产区酿酒葡萄赤霞珠果实最佳粒径范围研究[J].西北农林科技大学学报(自然科学版), 2017, 45(1):147-155. DOI:10.13207/j.cnki.jnwafu.2017.01.021.
[20]FANG Y L, MENG J F, ZHANG A, et al. Influence of shriveling on berry composition and antioxidant activity of Cabernet Sauvignon grapes from Shanxi vineyards[J]. Journal of the Science of Food and Agriculture, 2011, 91(4):749-757. DOI:10.1002/jsfa.4246.
[21]MEAGAN D M, ROBERT G D, MARKUS J H, et al. High throughput analysis of red wine and grape phenolics adaptation and validation of methyl cellulose precipitable tannin assay and modified somers color assay to a rapid 96 well plate format[J]. Journal of Agricultural and Food Chemistry, 2007, 55(12):4651-4657. DOI:10.1021/jf063674n.
[22]JIN Z M, HE J J, BI H Q, et al. Phenolic compound profiles in berry skins from nine red wine grape cultivars in northwest China[J]. Molecules,2009, 14(12):4922-4935. DOI:10.3390/molecules14124922.
[23]成宇峰,张振文,岳泰新,等. HPLC同时检测葡萄酒中10种单体酚的方法[J].食品科学, 2008, 29(4):287-290.
[24]李俊芳,马永昆,张荣,等.不同果桑品种成熟桑椹的游离氨基酸主成分分析和综合评价[J].食品科学, 2016, 37(14):132-137.DOI:10.7506/spkx1002-6630-20161423.
[25]GHOSHD,CHATTOPADHYAYP. Applicationofprincipal component analysis(PCA)as a sensory assessment tool for fermented food products[J]. Journal of Food Science and Technology, 2012,49(3):328-334. DOI:10.1007/s13197-011-0280-9.
[26]JULIEM T, JUNGMIN L, SARAE S, et al. Berry temperature and solar radiation alter acylation, proportion, and concentration of anthocyanin in merlot grapes[J]. American Journal of Enology&Viticulture, 2008,59(5):235-247.
[27]HANLIN R L, DOWNEY M O. Condensed tannin accumulation and composition in skin of Shiraz and Cabernet Sauvignon grapes during berry development[J]. American Journal of Enology and Viticulture,2009, 60(1):13-23.
[28]CHORTI E, GUIDONI S, FERRANDINO A, et al. Effect of different cluster sunlight exposure levels on ripening and anthocyanin accumulation in Nebbiolo grapes[J]. American Journal of Enology and Viticulture, 2010, 61(1):23-30.
[29]MATTHEWS M A, NUZZO V. Berry size and yield paradigms on grapes and wines quality[J]. Acta Horticulturae, 2007, 754:423-436.DOI:10.17660/ActaHortic.2007.754.56.
[30]DOWNEY M O, HARVEY J S, ROBINSON S P. The effect of bunch shading on berry development and flavonoid accumulation in Shiraz grapes[J]. Australian Journal of Grape and Wine Research, 2004,10(1):55-73. DOI:10.1111/j.1755-0238.2004.tb00008.x.
[31]齐与枢.“红地球”葡萄胚败育对果粒大小的影响[J].农业工程学报,2004, 20(增刊1):147-148. DOI:10.3321/j.issn:1002-6819.2004.z1.039.
[32]POSSNER D R E, KLIEWER W M. The localisation of acids, sugars potassium and calcium in developing grape berries[J]. Vitis, 2015,52(2):12-13.
[33]WHEELER S, LOVEYS B, FORD C, et al. The relationship between the expression of abscisic acid biosynthesis genes, accumulation of abscisic acid and the promotion of Vitis vinifera L. berry ripening by abscisic acid[J]. Australian Journal of Grape and Wine Research, 2009,15(3):195-204. DOI:10.1111/j.1755-0238.2008.00045.x.
[34]KENNEDYJ A,SAUCIERC,GLORIES Y.Grapeandwine phenolics:history and perspective[J]. American Journal of Enology and Viticulture, 2006, 57(3):239-248.
[35]ANNA P, BELéN S, LUIS G, et al. Changes in phenolic contents during sparkling apple winemaking[J]. American Journal of Enology and Viticulture, 2000, 51(2):144-149.
[36]蒋宝,罗美娟,张小转,等.不同地区酿酒葡萄果实中酚类物质含量及抗氧化能力的分析[J].食品与发酵工业, 2014, 40(10):146-150.DOI:10.13995/j.cnki.11-1802/ts.2014.10.064.
[37]郑青.不同陈酿年份、葡萄品种及葡萄产地葡萄酒香气成分的研究[D].南昌:南昌大学, 2015:28-30.
[38]CAPRIO J M, QUAMME H A. Weather conditions associated with grape production in the Okanagan Valley of British Columbia and potential impact of climate change[J]. Canadian Journal of Plant Science, 2002, 82(4):755-763. DOI:10.4141/P01-160.
[39]SPAYD S E, TARARA J M, MEE D L, et al. Separation of sunlight and temperature effects on the composition of Vitis vinifera cv. Merlot berries[J]. American Journal of Enology and Viticulture, 2002, 53(3):171-182.
[40]GIL M, PASCUAL O, GóMEZ-ALONSO S, et al. Influence of berry size on red wine colour and composition[J]. Australian Journal of Grape&Wine Research, 2015, 21(2):200-212. DOI:10.1111/ajgw.12123.